Borromini Tiziana

Rooted in Buglio in Monte since the 1950s, Tiziana Borromini's company spans three generations of cheesemaking in Valtellina. Today, it operates between the Villapinta dairy and seasonal alpine pasture operations in Rasura, Valgerola, where altitude dictates the pace and the two house cheeses take shape from the same milk. The Bitto DOP is the most calendar-bound: made from raw milk only from June to September, it takes on a cylindrical shape weighing 8-25 kilos and the characteristic concave heel, a memory of the mold in which it is pressed. Valtellina Casera DOP follows a different logic — semi-hard cheese, partially skimmed milk, minimum aging of seventy days — and complements the first with a more everyday and versatile profile. The same cows feed both denominations, but the mountain separates them: one linked to summer alpine pastures and fresh grass, the other to the continuous rhythm of the dairy. This dual rhythm reflects a craft that measures time in seasons rather than months.

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